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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 2 teaspoons grated lime zest
- 3 tablespoons fresh lime juice
- 2 teaspoons olive oil
- 1 medium garlic clove, minced
- 1/8 teaspoon pepper
- 4 trout fillets with skin (about 5 ounces each), rinsed
- Cooking spray
- 1/8 teaspoon salt
- 1 medium lime, cut into 4 wedges
Method
- In a large shallow dish, stir together the marinade ingredients.
- Add the fish, turning several times to coat.
- Cover and refrigerate for 15 minutes to 1 hour.
- Lightly spray the grill rack or broiler pan and rack with cooking spray.
- Preheat the grill on medium high or preheat the broiler.
- Transfer the fish with the flesh side up to a large plate, discarding the marinade.
- Sprinkle the flesh side of the fish with the salt.
- Using your fingertips, gently press the salt so it adheres to the fish.
- If grilling, place the fish with the flesh side down on the grill and grill for 2 to 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- If broiling, place the fish with the flesh side up on the broiler rack and broil 4 to 5 inches from the heat for 5 to 6 minutes without turning, or until the fish flakes easily when tested with a fork.
- Serve with the lime wedges to squeeze over the fish.
- (Per serving)
- Calories: 168
- Total fat: 7.5g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 66mg
- Sodium: 132mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugars: 0g
- Protein: 24g
- Calcium: 49mg
- Potassium: 409mg
- 3 lean meat
